Brussels Sprouts is the perfect vegetable to showcase in a vegan holiday salad because when shaved thin, the presentation is holiday-table-worthy. The combination of the cranberries and the (oil-free) citrus splash is as classic as it is sassy.
Vegan Cooking Level: Beginner
Ingredients for the Toss:
1 pound Brussels Sprouts, chopped coarse or shaved thin
1 cup dried cranberries, chopped
2 cups quinoa, cooked (1/2 cup dry to 1 cup water)
Optional: ¼ cup chopped or slivered nuts (pecans, walnuts or almonds)
Ingredients for the Splash:
½ cup fresh-squeezed orange juice
¼ cup apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. maple syrup
Step 1: Cook the quinoa according to the package instructions (1 cup water to ½ cup dried quinoa) and set aside to cool. Let cool to at least warm-to-the-touch before mixing.
Step 2: While the quinoa is cooking, use a food processor or a mini chop to process the Brussels Sprouts into a coarse chop. You may need to work in a few batches with a smaller machine. OR, look what I just found at the store, to make this step really easy:
Step 3: Coarsely chop the dried cranberries (as desired – you could also leave them whole) so you get cranberry in every bite. Coarsely chop any nuts desired (pecans, walnuts or slivered almonds work best).
Step 4: Whisk the dressing up in a measuring cup until well-combined.
Step 5: In a large bowl, toss together all the salad ingredients. When ready to serve, pour over the dressing and toss gently.
This is a lovely warm/cool salad for any holiday table!
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